Carrot Raisin Walnut Morning Glory Muffins

We grated fresh carrots from the garden; we whisked together some batter; we scanned the cupboards for the molasses everyone has lurking in the deep, dark corners of the pantry.

And we made muffins.
Moist muffins.
Delicious muffins.
Morning Glory muffins.

Carrot Raisin Walnut Morning Glory Muffins

1 cup freshly grated carrots
1 cup raisins
1 cup walnuts, chopped
1 cup white sugar
1 cup olive oil
3 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt

Preheat oven to 375 degrees.

Whisk together the dry ingredients and set aside. 

In a separate bowl, beat together the sugar, oil, eggs, and vanilla. Fold in the carrots, raisins, and walnuts.

In small portions, add the dry mixture to the wet, dispersing evenly.

Once everything is combined, full sprayed muffin tins or paper-lined muffin tins 3/4 way full and bake for 25 minutes.

Cool slightly before serving.